Pear Gorgonzola Risotto
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Pear gorgonzola risotto is an elegant Italian rice dish combining creamy arborio rice with tangy blue cheese, sweet pears, and toasted walnuts. It has complex, sophisticated flavors with an interesting textural contrast. Serve as an impressive main course for dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 6 tablespoons (90 g) unsalted butter, divided
- 2 medium shallots, finely chopped
- 1 1/2 cup (300 g) carnaroli rice
- 3/4 cup (175 ml) dry white wine
- 6 cups (1.5 liters) vegetable stock, hot
- 5 ounces (150 g) gorgonzola
- 2 medium pears, cored, peeled and cubed
- 2 ounces (60 g) Parmesan, grated
- 3 ounces (85 g) walnuts, chopped
- Salt and freshly ground black pepper to taste
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 1843mg
- Total sugar
- 18g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 388mg
- Calcium
- 378mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1843MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.